A chef's guide to gelling, thickening and emulsifying agents. 

 - Boca Raton, FL :  CRC Press,  c2015. 
 - xviii, 340 p. : ill. ; 24 cm. 
 - Alicia Foundation .
<br/><br/> Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>9781466565074 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Stabilizing agents<br/>Hudrocolloids<br/>Food--Analysis